Potato and Broccoli Supreme
Indulge in the comforting layers of flavor-packed goodness with this Potato and Broccoli Supreme, a hearty casserole that's perfect for weeknight dinners or special gatherings. Featuring tender russet potatoes and vibrant broccoli florets nestled in a velvety cheddar-Parmesan cheese sauce, this dish combines creamy textures with cheesy, savory satisfaction. A golden breadcrumb topping adds the perfect crunch, elevating this baked masterpiece to irresistible perfection. With hints of garlic and onion powder enhancing the rich sauce, every bite bursts with mouthwatering flavor. Easy to prepare and ready in just over an hour, this crowd-pleasing recipe is a surefire way to bring delicious comfort food to your table. Serve this versatile side or main with a sprinkle of fresh parsley for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch rounds. Steam or boil them until just tender, about 8-10 minutes. Drain and set aside.
Blanch the broccoli florets in boiling water for 2-3 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and pat dry.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking to avoid lumps. Cook the mixture, stirring constantly, until it thickens, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Remove from heat.
Grease a 9x13-inch baking dish with olive oil. Layer half of the potato slices evenly in the bottom of the dish.
Spread half of the broccoli florets on top of the potato layer, then pour half of the cheese sauce over the vegetables.
Repeat the layering process with the remaining potatoes, broccoli, and cheese sauce, ensuring the top layer is smooth and completely covered.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil and a pinch of salt. Sprinkle the breadcrumbs evenly over the top of the dish.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish rest for 5-10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7298 mg | 317% | |
| Total Carbohydrate | 406.5 g | 148% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 48.3 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3489 mg | 268% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 7852 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
